Classic seafood bisque is luxuriously creamy, made by blending seafood shells (typically lobster) directly into the soup for added body and a silky texture. This garlicky shrimp scampi version embraces the same technique, extracting as much precious seafood flavor as possible from more economical, yet equally delicious, shrimp shells. The result is a robust dish that captures the essence of a bright and buttery Italian American staple, perfect for dinner parties.
Straining the soup after blending catches any lingering pieces of shells so the final texture is completely smooth and creamy.
What you’ll need
Gladelig Bowl
$3 At Ikea
Enameled Cast Iron Signature Round Dutch Oven, 5.5-Quart
$435 $351 At Amazon
Misen Chef’s Knife
$99 At Misen
Recipe information
Total Time
2 hours
Yield
8–12 servings
Ingredients
½
2
3
1
3
2
16
2
⅓
1
½
8
½
1½
1
2
¼
Need to make a substitution?
Preparation
Step 1
Heat ¼ cup extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium. Cook reserved shrimp shells from 2 lb. large shrimp, peeled, deveined, cut into ½" pieces, shells reserved, stirring often, until pink and browned in spots, 6–8 minutes. Add 3 medium onions, finely chopped, 1 large russet potato (about 14 oz.), peeled, cut into 1" pieces, 3 celery stalks, chopped, 2 medium carrots, peeled, chopped, 10 garlic cloves, smashed, and 2 bay leaves and cook, stirring often, until vegetables are softened and onion is browned in spots, 8–10 minutes.
Step 2
Add ⅓ cup double-concentrated tomato paste and cook, stirring often, until slightly darkened in color, about 5 minutes. Add 1 cup dry white wine and ½ cup cognac and bring to a boil. Cook, stirring often, until reduced by about two thirds, about 4 minutes. Add 8 cups low-sodium vegetable broth and bring to a boil. Reduce heat to medium; simmer 20 minutes.
Step 3
Working in batches, transfer soup to a blender and blend on medium-high speed until very smooth. Strain through a fine-mesh sieve lined with a layer of cheesecloth back into pot (use a chinois if you have one and skip the cheesecloth); discard solids. Stir ½ cup heavy cream and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt into soup. Season with more salt if needed and freshly ground pepper. Set over low heat to keep warm.
Step 4
Remove zest from 1 lemon in wide strips with a vegetable peeler, leaving as much white pith behind as possible and thinly slice zest strips. Halve lemon and squeeze juice into a small bowl.
Step 5
Heat remaining ¼ cup extra-virgin olive oil in a medium skillet over medium-high. Cook sliced lemon zest and 6 garlic cloves, thinly sliced, stirring often, until softened and fragrant, 2–3 minutes. Add shrimp and cook, stirring often, until cooked through, 1–2 minutes. Add 2 Tbsp. unsalted butter and lemon juice; cook, stirring often, until sauce is emulsified and thickened slightly, 1–2 minutes. Remove from heat; stir in ¼ cup finely chopped parsley and season with salt and pepper.
Step 6
Ladle soup into bowls and top with shrimp mixture.
Do Ahead: Soup (without shrimp topping) can be made 1 day ahead. Cover and chill.